Enhancement of thermal conductivity and abrasion resistance of woody carbon fiber composites via boride catalysis.

In order to investigate the effect of boron element on liquefied wood carbon fibers and their composites, boric acid and boron carbide were utilized to modify liquefied wood resin through copolymerization and blending methods respectively. Then boric acid-modified liquefied wood carbon fiber (BA-WCF) and boron carbide-modified liquefied wood carbon fiber (BC-WCF) were produced via melt spinning, curing, and carbonization treatments. As expected, this modification approach effectively prevents the formation of skin-core structures and accelerates the evolution of a graphite microcrystalline structure, thereby enhancing the mechanical properties of the carbon fibers.

Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products.

As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear. We investigated the Maillard reactivity of GOSs and their effects on advanced glycation end product (AGE) formation during IF processing. The results showed that AGE and HMF formation was temperature-dependent and reached the maximum at pH 9.

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.

The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results showed that к-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that к-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability.

Flavonoids and gastrointestinal health: single molecule for multiple roles.

Diet can be considered as one of the pivotal factors in regulating gastrointestinal health, and polyphenols widely distributed in human daily diet. The polyphenols and their metabolites playing a series of beneficial effects in human gastrointestinal tract that can regulate of the gut microbiota, increase intestinal barrier function, repair gastrointestinal mucosa, reduce oxidative stress, inhibit the secretion of inflammatory factors and regulating immune function, and their absorption and biotransformation mainly depend on the activity of intestinal microflora. However, little is known about the two-way interaction between polyphenols and intestinal microbiota.